Brioche Tart with Apricots: the easy recipe

Prepare the brioche dough. In a large bowl, dissolve the yeast in the lukewarm milk. Add 1 teaspoon of sugar taken from the total amount and mix. Let the yeast activate for 15 minutes. Then, add the remaining sugar, the eggs, and the salt, and mix with a spoon. Gradually add the flour and mix first with the spoon, then by hand to incorporate it. Finally, add the soft butter in three parts, mixing well by hand after each addition to incorporate it. Continue to knead until you obtain a smooth, soft dough. If you have a kneading machine, feel free to use it; it will make the task easier. Cover the bowl and let the dough rise for 1 to 1.5 hours at room temperature, or until it doubles in size.

Roll out the dough. Transfer the dough to a floured work surface and form a ball. Cut it into 2 pieces, about 3/4 and 1/4. Form balls again. Roll out the larger piece of dough to obtain a circle of about 40 cm in diameter. Line a round tart mold with a removable bottom, of 30 cm in diameter. My mold is non-stick, so I didn't grease it. Otherwise, remember to do so.

Prepare the apricots. Cut the apricots in half and remove the pits. If they are large, you can cut them into quarters. Mine were small, so I used halves.

Assemble the tart In a small bowl, mix the sugar, cornstarch, and almond flour. Pour this mixture over the tart base and spread it evenly. Add the apricots on top, cut side up, overlapping them. With the remaining dough (the smallest piece and the scraps from the lining), I decorated the tart. I rolled it out thinly and made a lattice, as well as a very thin braid around the edge. Cover the tart and let it rise for 30 minutes at room temperature.

Preheat the oven to 180°C.

Golden the pie. Mix the egg yolk with the milk and brush the pie.

Baking Bake in the oven for about 35 minutes or until the crust is golden brown. Allow the tart to cool slightly, then unmold it and let it cool completely.